Kitchen Manager

Ontario Trillium Foundation; Olive Branch (MS); On-site; USD 42,000 - 55,000; Full time

Job summary

Ontario Trillium Foundation is seeking a Kitchen Manager for their restaurant operations in Olive Branch, MS. The ideal candidate will supervise the back-of-house activities, ensuring high quality food delivery and maintaining inventory. Responsibilities include managing kitchen staff, training employees, and adhering to health and safety regulations. Applicants should have several years of related experience, strong organizational and conflict management skills, and a current ServSafe Manager certification, or the ability to obtain one within a month of hiring.

Qualifications

• Several years of experience in a restaurant-related field and fast-paced environment.
• Experience in delegating tasks and maintaining quick service.
• Ability to maintain kitchen health and safety regulations.

Responsibilities

• Supervise daily back-of-house restaurant operations.
• Guide kitchen staff to deliver high quality, timely food.
• Order kitchen materials and maintain inventory levels.
• Evaluate and discipline kitchen staff as needed.
• Train employees on kitchen equipment and safety.

Skills

Organizational skills

Conflict management

Leadership

Schedule flexibility

Education

ServSafe Manager certification

Job description

5142 Goodman Rd, Olive Branch, MS, 38654

The Kitchen Manager supervises the daily back-of-house restaurant operations. They report directly to the Restaurant Manager and are responsible for multiple tasks in the restaurant including food preparation, maintenance of quality standards, sanitization and cleanliness, meal presentation, and portion and cost control as well as scheduling, hiring, coaching, disciplining, and releasing employees as needed. They are self‑motivated and demonstrate excellent communication skills with a calm and confident manner.

Job activities:

• Guide the kitchen staff to deliver high quality, timely food and ensure that all customers are satisfied
• Ensure that all food items and products are stored, prepared, and served based on the restaurant's recipe and preparation and portion standards
• Maintain all records and logs required to report time/temperature, inventory control, waste logs, daily/weekly cleaning, end of day activities, and all safety measures.
• Evaluate and discipline kitchen personnel as needed and make employment and termination decisions
• Order kitchen materials and ingredients based on the menu and market demand
• Maintain clean working environments and ensure that employees follow the restaurant's preventive maintenance measures
• Maintain adequate inventory levels and conduct weekly inventories according to developed PAR sheets
• Schedule shifts for all BOH personnel according to each staff member's skills and capabilities, fairly and without prejudice
• Oversee the training of employees according to the Eggs Up Grill Training Manual, to ensure the safe operation of kitchen equipment and utensils and the proper handling of heavy items and hazardous materials

Skills:

• Strong and independent organizational skills: It is the Kitchen Manager's responsibility to maintain an accurate inventory and to ensure that the cooler, freezer, and storage/chemical shelves are well organized. Items are kept in their labeled area and FiFo is employed to manage product. The Kitchen Manager is responsible for all training and mentoring of staff in this regard.
• Strong conflict management skills: Tensions can run high in a fast‑paced environment and the Kitchen Manager must always remain calm and collected while guiding staff through more difficult and stressful work shifts, occasionally having to resolve conflicts that could potentially arise.
• Strong leadership and excellence in a fast‑paced environment: The Kitchen Manager is able to make quick decisions and exhibits an in-depth knowledge of recipes and ServSafe procedures, enabling them to provide accurate answers and feedback during high‑volume times.
• Schedule flexibility: Able to work weekends (Friday‑Sunday) on a regular basis.

Requirements

Several years of experience working in a restaurant-related field and in a fast‑paced environment

Experience delegating tasks and maintaining quick service

Maintain a current ServSafe Manager certification or be able to obtain certification within one month of job acceptance. Candidate must show an in-depth understanding of kitchen health and safety regulations, regardless of certification level.

Proven work experience as a Kitchen Manager is preferred

References will be required